I had a big plate of this salad instead of Express Chocolate Mousse for my lunch. I'm glad I got that off my chest.
Pumpkin Feta and Witlof Salad
adapted from Nigella.com
1/2 butternut pumpkin, peeled and seeds removed, cut into 2cm dice
1 tablespoon olive oil
1/2 red onion, peeled and sliced finely
1/4 cup lime juice
50g pine nuts, toasted
1 head of witlof
200g feta, cut into 2cm dice
2 tablespoon extra virgin olive oil
Preheat the oven to 200 degrees C.
Put the pumpkin on a large baking sheet and drizzle with oil and toss. Arrange the pumpkin in a single layer on the baking sheet and roast for about 45 minutes until golden. Leave to cool.
Put the onion slices into a bowl and pour the lime juice over. Leave to marinate for 15 minutes.
Place the cold pumpkin pieces onto a serving platter with the feta and witlof. Scoop the onions out of the lime juice (reserve the juice), and strew them over the salad.
Pour the extra virgin olive oil into the lime juice, mix and then pour this dressing over the salad. Sprinkle with the toasted pine nuts.